CRISPY TANGERINE FLAVORED CHICKEN

Yield: 40 Portions

Ingredient Amount

Marinade for chicken

Soy sauce, light ¾ cup

Egg 6 each

Water 3 cups

Kosher salt 2 tsp.

Garlic, minced 12 Cloves

Ground white pepper 1 ½ Tbsp.

Coating for chicken

Cornstarch 1 lb.

Water chestnut powder 1 lb.

Chicken thighs, 1- inch cubes 8 lb.

To Stir-fry

Vegetable oil as needed

Ginger, minced 4 Tbsp.

Garlic, minced 4 Tbsp.

Scallions, thinly sliced 1 cup

Tangerine skin, minced 8 Tbsp.

If dry, rehydrate

Red chilies, small,dried, whole 20 each

Mushrooms, button, quartered 2 lb.

Red peppers, 1-inch squares 2 lb.

Broccoli, small florets 2 lb.

Stems from broccoli, peel, julienne 1 lb.

Mise en Place

1. Marinade the chicken with soy, water, egg, salt, garlic, and ground white pepper for 20 minutes. Add starch mixture to coat.

2. Blanch the broccoli florets in boiling water 30 seconds. Shock in cold water and drain.

3. Deep-fry the chicken until it is golden brown and crispy, making sure the chicken is cooked through. Drain, cool, and hold for service.

At Service

1. Heat oil in wok, add ginger, garlic, scallions, tangerine skin, and chili pepper – stir-fry until aromatic.

2. Add mushrooms, red peppers, broccoli, in order – allowing each to cook slightly before adding next item, and cook until tender.

3. Add fried chicken, stir-fry to reheat.

4. While stirring constantly, slowly add enough sweet garlic sauce to coat mixture in sauce.

5. Place in warm hotel pan to serve.

MEP Tangerine Chicken